Of Interest – T.O.F.U. Magazinehttp://www.ilovetofu.ca
there is an alternative.Sat, 17 Feb 2018 06:07:34 +0000en-CAhourly1https://wordpress.org/?v=4.9.4T.O.F.U. #13 | Update And The NRAhttp://www.ilovetofu.ca/2018/02/16/t-o-f-u-13-update-and-the-nra/
http://www.ilovetofu.ca/2018/02/16/t-o-f-u-13-update-and-the-nra/#respondFri, 16 Feb 2018 11:22:02 +0000http://www.ilovetofu.ca/?p=5549I had planned on posting an update about the next issue today, and I guess I did accomplish that, but I also couldn’t help but comment on recent events in the United States.

Of course, given that that event was a mass shooting, my comments sadly can be applied in relation to plenty of events in that country over the last while.

As someone who grew up outside of the United States, I continue to be baffled by how prevalent these incidents are and just how little is done after each one. The concept of gun ownership seems foreign to me, and even as a traveller who has spent plenty of time in countries with genuine safety concerns, I would never consider owning one (let alone openly carrying one) as the answer to feeling safe.

Yet, the debate will continue, the politicians will keep denying that things can change, and the NRA will keep lining pockets so their members can stockpile weapons just in case another black man becomes President and threatens to restrict their all-important (white) right to own them.

So, where can we go from here? Chances are, the same place we went last time a mass shooting happened: nowhere. Yet I still remain hopeful that change will come through voting, political pressure, social media, and just generally pushing political leaders to talk and act on it. Obviously, the line they need to have the country cross before they really wake up is far lower than what most of us would like it to be, so we just have to either show them where our line is or point to the door.

]]>http://www.ilovetofu.ca/2018/02/16/t-o-f-u-13-update-and-the-nra/feed/0WAIW | Vegans Get Sickhttp://www.ilovetofu.ca/2018/01/31/waiw-vegans-get-sick/
http://www.ilovetofu.ca/2018/01/31/waiw-vegans-get-sick/#respondWed, 31 Jan 2018 09:57:14 +0000http://www.ilovetofu.ca/?p=5513Although it wasn’t that long ago when I came down with a cold or flu on my way to Kuala Lumpur, Malaysia, apparently Mother Nature felt it was appropriate for me to get sick again over the last few days.

So, as I usually do when I get sick, I pretty much spent the first half of this week either in bed or on the couch. Luckily, I had a familiar dog face to keep me company the whole time. Well, her and Netflix.

Of course, now that Wednesday has rolled around, I couldn’t avoid work altogether, so I thought I should take this week’s Where Am I Wednesday episode to showcase the fact that vegans can be sick by recording myself as a sick vegan*.

Needless to say, I’m not exactly feeling or looking my best in this video, but the show had to go on, right?

* In case you haven’t already checked them out, I highly recommend that you read the last two issues of T.O.F.U. which dealt with both mental health and failing physical health and chronic illness for a better representation of the fact that vegans are not perfect and eating veggies doesn’t protect us from everything.

]]>http://www.ilovetofu.ca/2018/01/31/waiw-vegans-get-sick/feed/0Event | Veganism In An Oppressive World Live Chathttp://www.ilovetofu.ca/2018/01/27/event-veganism-in-an-oppressive-world-live-chat/
http://www.ilovetofu.ca/2018/01/27/event-veganism-in-an-oppressive-world-live-chat/#respondSat, 27 Jan 2018 04:41:21 +0000http://www.ilovetofu.ca/?p=5506Although it will be rather late on my end (3:30AM in Vietnam), I’m hoping that this weekend’s live chat with Sanctuary Publishers and a number of authors from their latest release, Veganism In An Oppressive World, will be happening at a perfect time for you to join us.

The chat will take place in two parts, which will consist of the following:

Part I:
Get to know what drives vegans from diverse communities around the world to work towards animal rights and learn how to help mainstream veganism evolve into one that is consistent in its anti-oppression stance.

Part II:
Q&A session – What do you want to know?

It is free to access, and you can take part by heading here at 3:30PM EST this Saturday.

]]>http://www.ilovetofu.ca/2018/01/27/event-veganism-in-an-oppressive-world-live-chat/feed/0Review | Power Plates By Gena Hamshawhttp://www.ilovetofu.ca/2018/01/24/review-power-plates-by-gena-hamshaw/
http://www.ilovetofu.ca/2018/01/24/review-power-plates-by-gena-hamshaw/#respondWed, 24 Jan 2018 08:27:25 +0000http://www.ilovetofu.ca/?p=5451Gena Hamshaw of The Full Helping has just published her third cookbook Power Plates. This cookbook to me is more than a collection of recipes stuck between two covers with pretty pictures (although the pictures are pretty!). Perhaps by chance, Gena’s blog and food evolution have resonated with me personally and where I am in my life journey. Her first cookbook, Choosing Raw, found me at the tail end of my Master’s thesis, just back from living in a location that caused me to reflect on my own personal values. Her second book, Food52: Vegan, which focused on familiar flavours from my past, found me challenged by circumstance, but loving where I lived. It found me frustrated and ready to take a chance and a leap of faith into the unknown. In the kitchen, I was reaching for the classics, evoking the sense of my childhood, while venturing out into the unknown. This third cookbook, Power Plates, is no less meaningful in my own development as a human being.

I was a recipe developer for Power Plates. This cookbook has been a long time in development, a luxury that most do not have in this industry. Testing was seasonal, spanning almost a full year. In that year, I was challenged again, questioning what I value, what I stand for, and what I am searching for in life. I came out of this process quitting my job, moving back to my chosen home, and starting a new career there. Throughout this long journey, Power Plates was there. When I felt confused or conflicted, Gena somehow knew to create recipes with ingredients that on paper sound strange to put together, but in her hands turned out amazing. It’s a small thing, but moments like those reaffirmed my own journey and process and eventual outcome. Some cookbooks are meaningful because they are almost like a growth mark on a wall: they reflect your state of being exactly in that moment, and are there to reflect upon after you inevitably evolve and move on. Power Plates is a mark on the wall for me.

Gena starts the book with a quick introduction to her own evolution and where she is at in her life journey in the kitchen. She focuses in this book on meals, making sure there’s all the macronutrients represented: a carb, a fat, and a protein. The beginning of the book has a quick intro to some pantry staples that range from Korean chili paste to coconut milk. A section detailing how to cook grains and beans follows, and I can say they are successfully tested and sure-fire bets (I still struggle sometimes cooking these things. I am distracted far too easily). The end of the book has some seasonal meal plan suggestions: meal plans that look fantastic, balanced in both flavour and composition, and reflect the produce situation of the day.

The cookbook is split into Breakfast, Salads, Soups, Bowls, Skillets and Stovetop, and Bakes. No snacks or desserts, which is fine by me. During testing, I cooked a significant portion of the recipes, as the season arose. To review this cookbook, I revisited my favourites as ingredients would allow and dog-eared all the rest.

In Salads I found, among others, the Protein-Packed Caesar. I have a friend who ranks all restaurants by their Caesar salad, and I hear the critiques every time. I ate it all before they could weigh in, but I think they would be pleased. The salad itself is a mixture of romaine and kale, giving the greens a great texture combo and solid base for the rest of the salad. Sundried tomatoes are sprinkled on top, a special twist to the classic that lends a bit of smoky umami flavour. The dressing is tangy and bright – a cashew based cream dressing with capers, lemon, Dijon, and nutritional yeast for more umptiousness. To make the salad a meal, lemon-Dijon marinated tempeh is added, baked to perfection. I loved everything about this take on a Caesar. The dressing is creamy but light, zingy but still fresh, with just enough garlic. The lettuce textures are on point, and the cubes of croutons and tempeh add crunch and flair. This is a Caesar for all restaurant Caesars to be compared to (and perhaps found lacking).

I am a sucker for kimchi, and always have a batch from Vegan Eats World (Terry Hope Romero) in my fridge. Gena offers Kimchi Fried Rice, which uses a whole jar of kimchi (!) Leftover rice is stir fried with kimchi, edamame, and fresh green onions, bok choy, and sesame oil. Fast, simple, and delicious. The leftover rice crisps up nicely upon the sauté – I think it’s because the rice is cold (or thawed, in my case). I don’t know the alchemy, but I do know that the rice soaks up the gorgeous kimchi brine with a slight browny-crispness that I loved. The edamame adds some texture, and the fresh bok choy some colour. Quick and easy, this picks me up every time.

Borrowing from the Middle East, the Marrakech Bowls with Bulgur Pilaf and Harissa Roasted Vegetables was phenomenal. A greater time commitment than throwing together leftovers, Gena groups activities together such that the whole process took me just shy of an hour. The root vegetable medley is tossed together with chickpeas, fennel, cumin, paprika, harissa, and cinnamon and roasted to caramelized perfection. While that’s cooking, a quick pilaf of bulgur wheat, currants, and shallots is created in what seems like no time at all. The bowls are composed of the pilaf, the vegetables, spinach, and Gena’s Lemon Tahini Dressing, something she’s been tweaking for years. (A very close version can be found here: Lemon Tahini Dressing). The end result: mind blowing depth, texture, and flavour. I loved the fennel and cinnamon combination in the roasted veggies – something I would have never dared to try myself. Although I believe that the tahini dressing would make my bike socks taste good, here it adds just enough umptiousness to the bowl without overpowering the other elements. The currants add some sweetness and a different texture element and is the first time (ever) I’ve enjoyed currants in something other than butter tarts.

The showcase of Gena’s talent in the kitchen is however the Umami Bowls with Roasted Portobellos, Tofu, and Spicy Miso Dressing. This bowl came to me just when I needed it in my life, and has been a constant source of comfort, celebration, and inspiration since. Words will not do it justice, but I will try. Basically, it’s a spicy umami bomb. Portobellos are marinated in balsamic vinegar, tamari, and garlic, and then roasted to toothsome perfection. Tofu is baked in a sauce of sriracha or gochujang, tomato paste, and rice vinegar at the same time. These two items are heaped upon a bed of spinach and joined by some optional ingredients: (I can vouch for all of these suggestions and advise to go for it) steamed broccoli, kimchi (or sauerkraut, which is equally delicious), nutritional yeast, and a spicy miso dressing that is addictive. The miso dressing includes almond butter (I found tahini to work as well one day), rice vinegar, tamari, sriracha, and garlic. This is all combined in one glorious mess of a bowl that is every comfort food I ever could want. This bowl is like a warm hug. A message that sometimes life is messy, but it turns out alright. A message that things can just work out, no matter how strange it sounds. Perhaps I am reading too far into this bowl, but it really is that good.

Reading this cookbook almost a year after testing was like catching up with a dear friend whom you haven’t seen in a while over coffee. This book is balanced, not just in macronutrients, but also in flavour, ingredients, and occasion. There are quick recipes and elaborate recipes. Recipes that will challenge what you thought would taste good and recipes that instantly transported me back to my childhood. It is a cookbook that I know will stand the test of time in my kitchen and one I will cherish for a long time.

The publishers have generously allowed me to share a recipe with you, and I have chosen Harvest Bowls with Spelt Berries, Cider-Glazed Tempeh, and Roasted Root Vegetables. This recipe is a great example of so many recipes in Power Plates: a complete bowl built up of individual components that when combined create something new and exciting, but comforting at the same time. The roasted vegetables are your choice of veggies with fresh thyme and rosemary. The tempeh is marinated with a mustard-apple cider marinade that mirrors the dressing perfectly. With kale and your choice of wheat berries, barley, or farro, all textures are in this bowl, coated in a tangy creamy dressing. I made it for a potluck over the holidays, and it disappeared faster than I could say the whole title. I hope you enjoy the recipe and that it brings you as much comfort as it did for me.

For more information on Gena and her cookbook, please visit her website.

Reviewed by Katie Hay
When Katie isn’t exploring new cuisines and challenging food conceptions in the kitchen, she can be found at farmers’ markets, building and designing bicycles, and planning her next life adventure.

These bowls are all things fall: roasted root vegetables, earthy grains, maple dressing, and, my favorite component, tempeh infused with apple cider and Dijon mustard. Using cider as a marinade is both a seasonal touch and a great way to add sweetness to the tempeh without making it overly syrupy. As for the root vegetables, use a mixture of whichever types you like: parsnips, carrots, beets, rutabagas, onion, sweet potatoes, or celery root. Winter squashes, such as butternut or kabocha, also work well here.

Preheat the oven to 400°F (200°C), oil a 9-inch (23-cm) square baking pan, and line a rimmed baking sheet with parchment paper. Cook the spelt or other grain as directed on pages 12 to 13.

Meanwhile, prepare the tempeh. Put the strips in the oiled pan. In a small bowl or measuring cup, whisk together the cider, mustard, tamari, and garlic. Pour the mixture over the tempeh and cover the pan with foil.

To cook the root vegetables, put them in a large bowl, drizzle with the oil, and toss until evenly coated. Spread them evenly on the lined baking sheet (you may need two baking sheets) and nestle the herb sprigs among them. Sprinkle generously with salt and pepper.

Bake both the tempeh and the root vegetables for 25 minutes. Remove the foil from the tempeh and stir the vegetables well, then bake for another 20 minutes or so, until the tempeh is browning and the vegetables are tender; there will be some marinade left in the tempeh pan, but it should have thickened up considerably. If it hasn’t, bake the tempeh for 5 to 10 more minutes.

To serve, divide the greens among four bowls and top each with one-quarter of the grain, tempeh, and root vegetables. Drizzle with the dressing and serve right away.

Combine the oil, maple syrup, mustard, tamari, apple cider vinegar, balsamic vinegar, and nutritional yeast in a small bowl or measuring cup. Whisk to combine. If the dressing is thicker than you’d like, whisk in the warm water as needed. (Stored in an airtight container in the refrigerator, the dressing will keep for 1 week.)

]]>http://www.ilovetofu.ca/2018/01/24/review-power-plates-by-gena-hamshaw/feed/0WAIW | Choosing to Value My Timehttp://www.ilovetofu.ca/2018/01/03/waiw-choosing-to-value-my-time/
http://www.ilovetofu.ca/2018/01/03/waiw-choosing-to-value-my-time/#commentsWed, 03 Jan 2018 15:28:56 +0000http://www.ilovetofu.ca/?p=5441About a year ago, I came to the realization that a lot of the things I’ve learned during the strange adventures I’ve thrown myself into could be of use to other folks who might be interested in doing similar things. From choosing to be vegan for ethical reasons over ten years ago to running my own businesses for even longer, all of my stumbling around and learning from my mistakes has led to knowing a thing or two.

With that in mind, I decided to offer private coaching on things such as self-employment, crowdfunding, veganism, publishing, and more. Since then, I’ve had some interesting conversations with a number of people, and I look forward to having more in the future.

However, I have decided to change the pricing model of the coaching from pay-what-you-can to a base rate of $20CDN* for the first hour. After that initial session, if we decide to continue, we can figure out a rate that works best for everyone.

This decision comes about because I’ve accepted that after years of learning through experience (and plenty of digging around online and asking questions of others), I need to place a value on my time. The biggest reason for this need would be the fact that I’m still continuing to support myself through my endeavours since quitting my last full-time job, and setting-up alternative sources of income outside of the magazine itself is still necessary as I try to move towards a printed publication and other big plans.

So, if you’re interested in booking a private session, which will serve to help both of us in a number of ways, please check out the options in the online store and I’ll be in touch to work out the details!

*Although I have set a base price, I’m still open to alternative pricing on a sliding scale or even using the barter system. So, please feel free to contact me about arranging a time to chat and we’ll figure out the details then.

]]>http://www.ilovetofu.ca/2018/01/03/waiw-choosing-to-value-my-time/feed/1Review | The Colorful Kitchen by Ilene Godofsky Morenohttp://www.ilovetofu.ca/2017/12/05/review-the-colorful-kitchen-by-ilene-godofsky-moreno/
Tue, 05 Dec 2017 10:17:52 +0000http://www.ilovetofu.ca/?p=5019You eat first with your eyes, then your nose, then your mouth. A Chinese saying that I only discovered recently speaks to how I approach a meal. To me, a well-balanced plate is full of colour, textures, and tastes. Thus, when The Colorful Kitchen was offered to me to review, I couldn’t resist. Ilene has an innate sense as to what colours go together with what textures and tastes. With a very short introduction and quick guide as to pantry stocking, Ilene jumps right into the recipes, teaching by demonstration. The book is separated into Smoothies, Breakfast, Salad, Soup, Sandwiches, Sides, Snacks and Appetizers, Entrees, and Desserts, with the Kitchen Staples and Sauces used throughout the book at the end.

Curiosity brought me first to the Kale and Avocado Pesto Pasta Salad. Curious because I was wondering how you would make kale and pesto, both very green, less monochromatic. The answer is with a kale salad studded with tomatoes, red onion, bell pepper, Kalamata olives, and any other veggies you have thrown in (I added sprouts). The veggie mix was perfect – a feast for the eyes and mouthfeels. But what sold the dish was the pesto. Made of kale, basil, avocado, lemon, nutritional yeast, garlic, and walnuts, this is a luscious pesto that I could bathe in. I especially loved the kale speckles in the pesto. I made this again with toasted pepitas instead of walnuts and perhaps loved it even more. The pasta salad is a great vessel for this pesto, although I won’t judge if you eat it straight from the blender like I did. Spicing it up a bit, I next tried the Spicy Peanut and Kimchi Stew. The stew is composed of onion, broccoli, bok choy, and tofu, bathed in a rich broth. The broth is made up of non-dairy milk (I used coconut), kimchi brine, peanut butter, and tamari. The short ingredient list packs a whollop and is customizable to no end. I loved the combination of creamy broth and kimchi. I topped my bowl with more kimchi and some scallions, making it a very hearty stew. I also used silken tofu, which I don’t normally like, but loved here: some of it added to the sumptuousness of the broth, and the rest was a creamy morsel to add to the crunch of al-dente broccoli. A fantastic canvas for those nights where you need to clean out the fridge. I closed out my testing with another pasta dish: Rainbow Cauliflower Alfredo Pasta. Never a big fan of alfredo, I loved this sauce. The cauliflower is what gives it volume and creaminess, blended with non-dairy milk (coconut again – had to use it up), nutritional yeast, tamari, garlic, and lemon. This sauce is poured over a pasta dish made up of cherry tomatoes, carrots, yellow bell pepper, broccoli, cabbage, and pasta. I added some red pepper flakes to make the whole thing pop. The result was comfort food at its best that hit all the right notes.

All this testing, and I still have my eyes on working through the super creative smoothie chapter, and the perfect cure for the February winter blahs: Harvest Butternut Squash and Apple Burger with Sage Aioli, Sweet Potato Chili, and Maple Mustard Squash and Lentil Bowl. I am not a big breakfast person, but even I am intrigued with all of Ilene’s toast suggestions here, especially the Sweet Potato Toast. Also in the breakfast realm is Cinnamon Sweet Potato Fries with Maple Peanut Butter Sauce. I cannot imagine how that could go wrong, and will be making that for my next brunch potluck to share.

In the introduction she encourages the cooker to use the recipes as guidance and tweak as necessary. The recipes themselves lean towards fast and easy, with heavy use of the kitchen staples. This makes cooking on a time-crunched schedule super easy: I made the full recipe of all the staples, and then, during testing, just grabbed the items from the fridge and was good to go. As an extra bonus, all the Staples have a list at the end cross-referencing where they were used in the book. The downside of this is that some recipes seem daunting with more than one Staple recipe listed, but if you plan to make those recipes when you already have leftovers it turns from daunting to let’s-clean-the-fridge-out-and-still-have-time-for-Game-of-Thrones easy. [Author disclaimer: I have never watched Game of Thrones. But you get my point.] Ilene is super creative in her fresh profiles with approachable recipes that are not complicated to make. Pleasing to the eye and belly, this is a fantastic addition to the cookbook collection. The publishers have let me share a recipe, and I have chosen the Rainbow Cauliflower Alfredo Pasta. I think this recipe highlights the creativity that Ilene brings to the dinner plate with a colourful twist.

For more information on Ilene and her cookbook, please visit her website.

Reviewed by Katie Hay
When Katie isn’t exploring new cuisines and challenging food conceptions in the kitchen, she can be found at farmers’ markets, building and designing bicycles, and planning her next life adventure.

Rainbow Cauliflower Alfredo Pasta

Total Time: 35 Minutes
Active Time: 20 Minutes
Makes: 4 Servings

I can vividly remember the stomachaches I used to get after eating pasta with Alfredo sauce. I loved it too much to give it up, but boy did I pay the price. This lightened-up cauliflower-based version is rich, buttery, and creamy, without any of the heaviness. Both my heart and stomach stay happy post-meal.

Alfredo Pasta

To prepare the rainbow roasted vegetables, preheat the oven to 400°F. Combine the cherry tomatoes, carrot, bell pepper, broccoli, onion, and cabbage in a large bowl. Add the olive oil, salt, and pepper and toss to combine. Spread the vegetables out on a baking sheet. Bake for 30–35 minutes, flipping the vegetables halfway through the baking time.

While the vegetables cook, make the Alfredo pasta. Prepare the pasta according to the instructions on the package.

Transfer the cooked pasta back to the pot it was boiled in, and stir in half of the Cauliflower Alfredo Sauce. Add more sauce as desired and heat until warm, about 5 minutes.

To serve, transfer the pasta to plates and top it with the roasted vegetables.

Bring a large pot of water to a boil over high heat. Add the cauliflower and simmer until tender, 7–10 minutes. Drain the cauliflower and transfer it to a blender. Add the nondairy milk, nutritional yeast, tamari, garlic, lemon juice, salt, and pepper. Blend until smooth. Enjoy straight away or store in the refrigerator in an airtight container for up to 5 days.

]]>Review | Bold Flavored Vegan Cooking by Celine Steenhttp://www.ilovetofu.ca/2017/11/21/review-bold-flavored-vegan-cooking-by-celine-steen/
Tue, 21 Nov 2017 03:48:29 +0000http://www.ilovetofu.ca/?p=5305Every person’s journey toward veganism is unique and perfect for them. Mine happened without me realizing, seemingly overnight. It also coincided with a period in my life where I was removed from the social and cultural structures I had cultivated for decades. Thrown in the deep end, I started exploring in the kitchen with the aim of satisfying myself not only through food, but also through ethics and well-being. Methodical to the core, I experimented with a plethora of techniques and cuisines, and came to realize that big, bold flavour was what I loved most. This is why when the prolific co-collaborator Celine Steen came forth with a solo book called Bold Flavored Vegan Cooking; I knew that I needed to test it.

Celine is the voice behind the blog Have Cake Will Travel, one of the first blogs I ever discovered. Her most frequent cowriter is the equally prolific and creative Joni Marie Newman, who among others wrote The Complete Guide to Vegan Substitutions, a book that was invaluable to me starting out. In her first solo effort, Celine starts with a very succinct two page introduction, highlighting why her book was written: to share her experience and knowledge for other vegans to shed the stereotypical steamed broccoli and tofu dinners for big, bold flavour. Chapters are broken down in terms of tastes: Savory, Spicy, Sweet, as well as Staples. There is an addendum called Meet and Greet your New BFFs (Bold-Flavored Friends), which is a rundown of the spices and mixes in the book. I loved this as a reference, and know the next time I find myself in a neat grocery experience I will be hunting down these spices. The Staples include the pastes, sauces, and pickles that are used throughout the book, although they could also stand alone. They’re inventive and easy to throw together – much like this book! After I was done reading these reference sections, I went back to the book to plan my testing plan of attack. Fifteen recipes and two countries later, I had to call it just to write this review – but the cooking isn’t done yet!

First up were the Matcha Tempeh and Pickled Veggies Sandwiches. The ingredient list looks daunting, but with three separate phases I pieced it all together one weekend for throw-together sandwiches during the week. The tempeh is prepared in a tangy marinade that includes lemon juice, brown rice vinegar, garlic, and matcha. The spread is a homemade amped up mayo, with wasabi, tamari, and more garlic. Quick pickles are added, and, when all together, an umami bomb explodes in your mouth. This dish made me think. It made me think so hard I made it twice. It’s got a little something-something I just can’t describe (umami!). The pickled veggies play with the creamy wasabi dressing/spread perfectly. The matcha makes the tang almost earthy. I think this is my new favourite sandwich. It’s so odd it works – it’s just one of those things!

Next I tried the Roasted Cabbage Slices with Chermoula and Chickpeas. This was another weekend project, with lots of not so difficult little pieces. The chermoula was perfect for someone moving: copious amounts of parsley, cilantro, and mint are blitzed with jalapeno, garlic, cumin, coriander, paprika, and some lemon tang. The chickpeas are roasted first, and then tossed with sumac and ras-el-hanout with the cabbage roasted in wedges soon after. The whole thing is served up with quinoa in an optional presentation somewhat like the Ukrainian stuffed cabbage I grew up with. The comparison stops there though. The Ras-el-Hanout is phenomenal, adding this savoury warm spice heat that I started adding to everything. The sumac adds a lemony tang to the chickpeas, elevated by the lemon in the chermoula. The veggies are crisp and crunchy, and the quinoa catches all the leftover yumminess. The whole thing is Kermit green from the fresh chermoula, something I love. My notes after devouring this on multiple occasions say “So very complex, it punches you in the face in all the best ways”. I have nothing more to add.

A tough act to follow, but the Harira rose to the occasion. Less punch-in-face, more spicy-warmth so familiar to Moroccan food. The Harira is composed of mushrooms, carrots, onion, celery, and leeks in a tomato broth with both red lentils and chickpeas. The stew is spiced with harissa, ras-el-hanout, Baharat, ginger, turmeric, and salt. Fresh herbs as garnish finish off the dish. Overall, it’s full of layers. First, the warmth of the ras-el-hanout hugs you. Then the other spices sneak up to join the party until your mouth is pleasantly on fire. The veggies are on point, and the combo of red lentils and chickpeas is a favourite. The red lentils make the soup much thicker than you think, and buoy up all the other ingredients in a rich velvety broth. I could not get enough of this! This recipe also made use of three spice blends found in the back of the book (harissa, ras-el-hanout, and Baharat), all of which were amazing.

The cookbook is bound in such a way that the pages fall open and stay open while cooking. This means that your second pot isn’t used as a page holder, but rather as a … pot. Recipes are marked Gluten Free, Soy Free, Oil Free, and In a Hurry (under 30min from reading to eating) and are also organized as such in the index, something I value significantly. Recipes are easy to follow and not difficult to prepare (or so this home cook thought). A word on ingredients: many recipes call for items which require a special trip to the Middle East, Asian, Indian, and/or Latin American grocery stores. I personally love these adventures and have been known to hold weekend themed cooking orgies around my treasures. If this doesn’t appeal to you (or you’re unable to access such places), no worries – Celine offers up easy-to-replace substitutes for those special ingredients in most recipes. Finding myself in the midst of moving internationally and testing this book, I can say the subs result in a delicious end product!

Every dish was my favourite dish, making this book a keeper. The publishers have allowed for me to share one recipe, and I have chosen the Roasted Cabbage Slices with Chermoula and Chickpeas. I cooked this one twice: once as written and once with all the leftover vegetables in my fridge before I moved. I made the components in batches the second time and threw it all together while packing boxes. I love the boldness and textures, and hope you like this introduction to Celine’s world as much as I did!

For more information on Celine and her cookbook, please visit her website.

Reviewed by Katie Hay
When Katie isn’t exploring new cuisines and challenging food conceptions in the kitchen, she can be found at farmers’ markets, building and designing bicycles, and planning her next life adventure.

Roasted Cabbage Slices with Chermoula and Chickpeas

Gluten-Free . Soy-Free

When you cut the head of cabbage, you should get 4 slices and leftovers from the sides of the cabbage. It might be wise to have a second head of cabbage handy in case your slices don’t hold together well. Use caution when slicing. Reserve the leftover cabbage for other recipes, such as Quick and Easy Pad Thai (page 37). The freshness of the herbs combined with delicious garlic and zippy lemon make the chermoula the perfect accompaniment to virtually any dish.

To make the chermoula, place the parsley, cilantro, mint, jalapeño (if using) and garlic in a blender or food processor. Process to chop. Add the pepper flakes, paprika, cumin, coriander and salt. Pulse a couple of times. Add the lemon juice and process again, drizzling the oil in as the machine works. Alternatively, this step can be done with a mortar and pestle in several batches. Transfer to an airtight container, cover and store in the refrigerator until ready to use. It’s best to use the chermoula within a day. Stir before use.

To make the vegetables, preheat the oven to 375°F (190°C, or gas mark 5). Combine the chickpeas with the salt and oil. Place in an even layer in a 9-inch (23-cm) baking dish and bake for 30 minutes, stirring once halfway through. Toss the chickpeas with the sumac and ras el hanout. Set aside.

Raise the oven heat to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat. Place the cabbage slices onto the paper, lightly brushing each side with oil. Sprinkle a tiny pinch of salt on one side of each slice facing up. Bake until golden brown and the core is tender, about 25 minutes.

To assemble, place chermoula to taste at the bottom of a plate, brushing it to cover some of the plate surface. Top with a cabbage slice; be careful when transferring because these can be a bit fragile. Add the quinoa divided into 4 portions, chickpeas divided into 4 portions and 1 tablespoon (9 g) of pine nuts each. Top with garnishes of choice and serve with extra chermoula.

Ras el Hanout

Gluten-Free . In A Hurry . Oil-Free . Soy-Free

Arabic for “top of the shop,” ras el hanout is a rich and fragrant Moroccan spice blend. Its composition varies greatly, but a few typical spices are: coriander, cumin, cinnamon, nutmeg, peppercorn and paprika. Some blends can contain up to 100 spices! I kept things manageable here by using less, and put it to great use in several recipes, such as Very Tahini Teffballs (page 81), Moroccan-Flavored Stuffed Squash (page 95) and more.

Whisk the cumin, coriander, peppercorn (if using), cinnamon, allspice, paprika, ginger, nutmeg and turmeric in a small bowl. Transfer to an airtight container and store at room temperature for up to 1 month. The fresher, the better, so keep your yield small.

]]>WAIW | My Life With Privilegehttp://www.ilovetofu.ca/2017/11/01/waiw-my-life-with-privilege/
Wed, 01 Nov 2017 16:31:36 +0000http://www.ilovetofu.ca/?p=5290Ever since T.O.F.U. started tackling issues beyond the plate, there’s always been pushback to varying degrees, and certain topics seem to bring on more of it than others.

Of course, most of the responses and criticisms are nothing new to those who work in activist fields that involve social justice, and I certainly don’t kid myself into thinking that the magazine has it rough when it comes to social media interactions. Sure, there are some days when I feel like everyone is against me and people will never get it, but those are the times when I remind myself of just how privileged I am to only deal with such things occasionally.

Doing this helps to give me a little more drive to keep responding to people, and it also encourages me to keep posting stuff that I know will stir things up a little since I can always retreat away from the laptop and enjoy the comfort that comes with being a white, able-bodied male in a society that treats such people as the standard.

Sadly, there are plenty of other people, especially those like me, who don’t take kindly to being told to acknowledge their privilege, and that’s what led to the latest episode of my Where Am I Wednesday series.

Personally, I don’t quite understand why folks get so upset over being told they’re privileged, but I’m hopeful that more and more will start to accept it and learn to use it as a way to help others.

On that note, if you do wish to learn more about privilege, I recommend checking out this article on the Everyday Feminism website. It does a great job of explaining what I tried to explain while walking around the yard of my current home in Thailand. Sadly, it doesn’t have any big, leafy trees though!

]]>The #metoo Campaignhttp://www.ilovetofu.ca/2017/10/17/the-metoo-campaign/
Tue, 17 Oct 2017 08:32:21 +0000http://www.ilovetofu.ca/?p=5226Late last night, I sent out the monthly T.O.F.U. newsletter. I had debated waiting until today to do so as I had been hit with some nasty food poisoning earlier that evening, but recent online events had me wanting to say something in the moment. So, I wrote, triple-checked things, and then called it a night.

Typically, the newsletter is just my way of recapping blog posts and other T.O.F.U. stuff that folks may have missed, but every now and then I take the opportunity to comment on something bigger. Luckily, folks have responded well to this.

So, since someone took the time to copy my email and share it through Facebook, I thought I would post it here in case others found something in it as well.

TW: Discussions of rape, sexual assault, and violence.

If you haven’t seen it in your social media feeds yet, then maybe your friends and you are just lucky. Of course, if you identify as male, then you should know that luck has been on your side this whole time.

Springing from the latest round of news of a man in power using his position to sexually assault, intimidate, and rape numerous women, the #metoo campaign is meant to increase the awareness of just how prevalent the problem of harassment, assault, and rape* is in the world.

Although it’s proving to be incredibly popular (sadly because so many people have similar experiences to share), many are also questioning whether or not the latest viral campaign will make a difference when so many past efforts have failed to do just that, and a part of me certanly doesn’t disagree.

To be clear, I support those who are brave enough to share their stories and take part in spreading awareness in an effort to try and promote change, but I also know that little will come of it until we** start to really act.

Even within the vegan and animal rights community, there is plenty we can do to help change the culture of toxic masculinity and violence towards women. I’ve written numerous times about campaigns that should be questioned, and the harm that can come out of being silent about them. Plus, numerous other vegans provided examples within the issue that focused on sexism.

Along with problematic campaigns and messages, accounts of males within our community being no different than Harvey Weinstein are also prevalent, and it is up to us to support those who come forward while also making it clear that the abusers will not get a pass just because they give passionate speeches or their direct action campaigns can be found everywhere online.

To top it all off, I’m honestly waiting for the #mootoo campaign to start to derail the conversation from violence against humans to violence against non-human animals, and if you can’t see an issue with that, then I recommend you google “why ‘all lives matter’ is problematic” and think about how it might relate.

Obviously, I could talk more about all of this, and I promise I will through future blog posts, articles, etc. However, it’s almost 2AM here, and I’m still recovering from a nasty bout of food poisoning that hit me earlier today, so I think I’m going to leave it at this. I actually debated simply going to sleep and writing this tomorrow, but if people are sharing some of their darkest and worst experiences as I type this, the least I can do is show my support and commit to trying harder to ensure that hashtag runs out of source material at some point in the future.

In hindsight, I probably could have called it a night sooner, if I had simply copied the post I made on my personal Facebook page earlier today, but I felt like saying something more substantial. That being said, I will end this with those words:

Sadly, I’m not shocked by all the #metoo posts I’m seeing. However, I am amazed at just how many wonderful people I know who continue to put love, compassion, and hope into this world despite all the experiences they have that suggest they should do otherwise. Your strength and courage are astounding, and I hope someday soon the world treats you the way you deserve to be treated.

Love and solidarity,
Ryan

* In regard to these acts of violence, I’m also including those who may not identify as women and may consider themselves to be in many different areas of the gender spectrum.

** By “we”, I overwhelmingly mean male-identified (or passing) individuals as those outside of this identity continue to do the majority of the work to try and dismantle a system that we benefit from.

]]>WAIW | A Culture of Fearhttp://www.ilovetofu.ca/2017/10/04/waiw-a-culture-of-fear/
Wed, 04 Oct 2017 15:43:08 +0000http://www.ilovetofu.ca/?p=5176This week, plenty of people are talking about gun control, and they really should be. However, since I know so many others that have written and said plenty of great things in favour of new laws, I thought I would talk about something a little different. It’s something that I’ve noticed for years now, and I’ve discussed it with only a few people during my travels.

However, it wasn’t until this week and the most recent mass shooting in the United States that I felt like talking about it with a little more detail.

Plus, the weather here in Chiang Mai, Thailand was rather miserable, which felt appropriate for the subject matter. Of course, it also unfortunately led to a rather trippy visual thanks to some perfectly dropped rain on my lens.

Luckily, I’m more concerned with the words in this Where Am I Wednesday episode, so I decided to just run with it. Hopefully, you’ll give it a listen without feeling too much like you’re watching some sort of bad documentary about the 60s.